Savoury Baklava with Tomato, Fetta, Almond & Medjool Dates

1. Preheat the oven to 180C/350F/Gas mark 4.

2. In a large pan, gently fry the onions and garlic in some olive oil over a low heat. Add the cinnamon and sugar and fry for 6-8 minutes until caramelized. Add the sun-dried tomatoes, water and dill and cook for another 5 minutes until reduced.

3. Brush an 8 x 12 inch baking dish with some melted butter and then line the base of the dish with a sheet of filo pastry that has been brushed with butter. Repeat the process three times until you have a 3-layer thickness.

4. Spread half the onion, tomato mixture evenly over the filo pastry and top with half the almonds and dates and half the fetta. Sandwich another three layers of filo pastry together, brushing each with some melted butter. Top with the other half of the onion, tomato mixture and the remaining almonds, dates and fetta. Finally top with a 3-layer thickness of filo that has been brushed with melted butter.

5. Lightly score the top of the baklava into diamond shapes and splash with a little water. Bake for 30-40 minutes or until golden. Let the baklava cool a little and then drizzle each portion with a little honey before serving.